Bánh Mì Thịt Nguội Sài Gòn
A Saigon vendor's glass case holds chả lụa, giò thủ and pâté in their own trays before the baguette is even split, French charcuterie and Vietnamese pork craft laid out side by side.
Bánh Mì by Region
Bánh Mì Sài Gòn
Saigon-style bánh mì; characterized by lighter, crispier bread, generous fillings, sweeter flavor profile, more butter and pâté.
Bánh Mì Sài Gòn Đặc Biệt
Saigon special combination; maximum fillings, Southern style.
Bánh Mì Phố Huế
Bánh mì from Huế Street in Hanoi; Central Vietnamese influence in the North.
Bánh Mì Phố Cổ
Old Quarter-style bánh mì; traditional Hanoi preparation from the 36 streets.
Bánh Mì Ổ Saigon
In Saigon you order an ổ, a whole loaf, the southern word for a nest and the way the city prices its bread. The full-size street build, led by the light hollow loaf and its standard dress.
Bánh Mì Huế
Huế-style bánh mì; smaller bread, spicier flavors, use of fermented shrimp paste (mắm tôm), chili oil, distinct Central character.
Bánh Mì Huế Đặc Biệt
Huế special bánh mì; local ingredients, imperial city style.
Bánh Mì Hội An
Hội An-style bánh mì; famous worldwide, particularly associated with Bánh Mì Phượng; balance of crispy bread, pâté, meats, fresh herbs.
Bánh Mì Hà Nội
Hanoi-style bánh mì; generally simpler, more subtle flavors than Southern style, thicker bread crust, less sweet.
Bánh Mì Hà Nội Đặc Biệt
Hanoi special bánh mì; Northern ingredients and style.
Bánh Mì Dân Tổ
Traditional/'folk' style bánh mì; simple, classic Northern approach.
Bánh Mì Cay
Hải Phòng spicy bánh mì; distinctive port city style with chili paste.
Bánh Mì Cay Hải Phòng
Hải Phòng's famous spicy version; smaller bread, potent chili.
Bánh Mì Đà Nẵng
Đà Nẵng-style bánh mì; Central coast style, seafood influences.